A large study of nearly 1 million UK adults suggests that drinking coffee or tea at very high temperatures may triple the risk of developing squamous cell carcinoma of the esophagus.

Researchers analyzing data from nearly 1 million UK adults found that individuals who prefer their coffee or tea at "very hot" temperatures face a significantly higher risk of developing esophageal squamous cell carcinoma (SCC). The study, published in the International Journal of Cancer, indicates that heat-induced chronic inflammation may damage the esophageal lining over time. Experts suggest that allowing beverages to cool before consumption could potentially prevent hundreds of cancer cases annually.

Study Findings and Methodology

The research combined data from the Million Women Study and the UK Biobank, tracking participants aged 37 to 73 for over a decade. During the follow-up period, there were 2,348 new cases of esophageal cancer. The analysis revealed that those who drank beverages at a "very hot" temperature had a 3.17 relative risk of developing SCC compared to those who preferred "warm" drinks. Consuming six or more hot drinks daily was also associated with a 71% higher risk of SCC.

Impact of Heat on Esophageal Health

The study found no significant link between drink temperature and adenocarcinoma (AC), the other common form of esophageal cancer. Researchers believe the risk for SCC is specifically tied to the heat causing chronic inflammation, as the esophagus has fewer pain receptors than the mouth and tongue. Experts note that while temperature is a factor, established risks like smoking, heavy alcohol consumption, and obesity remain critical health considerations.